Sunday dinner is my favorite meal hands down! I honor my heritage by cooking for family and friends, my advise? Cook for those you love and offer creative, healthy, organic food with rich flavor and a frugal flair. Family style cooking, that's what it is, my friends!

Parsley, Garlic and Almond Pesto

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

A simple salad of quartered tomatoes, sliced cucumber and croutons, tossed with

Parsley, Garlic and Almond Pesto.

I like parsley! I believe it is overlooked in the grocery store. This could be due in part because it is placed on each plate in a restaurant and yet, not many munched on it after the meal. Which pretty much placed it in last place, for food. Which is too bad. It is fresh, herb-y and available year round.

This pesto is different than standard basil, yet fresh and delicious. It would make a great spread on a sandwich instead mayo or mayo on one side and pesto on the other! Add some turkey or ham, sliced tomatoes and anything else you might require in your sandwich, then enjoy!

It is also delicious in the usual pesto places, over pasta, stirred into soup, folded into cooked rice for a shockingly good dish.

Parsley Garlic and Almond Pesto
by the seat of my pants
makes about 3 cups

3 bunches parsley - I used 2 curly leaf and 1 flat leaf

4 large cloves garlic - minced

I make minced garlic logs and freeze them. When I need garlic, I slice off what I need and return the remainder to the freezer. These are very handy, and save peeling fresh garlic each time garlic is needed.

2 t salt
1 1/2 c sliced almonds - spread out on a sheet and toasted until fragrant and beginning to turn golden

1 c Parmesan cheese
1 - 1 1/4 c olive oil
1/4 - 1/3 c water

Wash, shake and pluck leaves from parsley. Lay out on a towel, roll up and twist in opposite directions and fold in half, you want to dry the leaves as completely as possible.

You should have enough leaves to fill your processor bowl.

Add salt, garlic and almonds. Add 1 c olive oil and begin processing.

Stop motor, scrape down sides, add remaining 1/4 c oil and the cheese. Process until all ingredients are mixed and a paste has formed.

Add water slowly while running processor motor, and when a creamy texture is achieved, stop adding water and stop the motor.

Parsley Garlic and Almond Pesto.

Scrape down sides of bowl and package for keeping.
Males approximately 3 cups

I prefer to keep my pesto in the freezer, I have found a sharp knife easily cuts a slice of pesto to use. Laid over hot pasta or in a bowl of soup it melts almost immediately. Keeping the pesto in the freezer keeps it bright green in color and fresh in flavor.

Enjoy!

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Hi Melynda - I'm so glad you posted this. I have been thinking about some almond pesto and wondering what herb I might use with it - parsley sounds great. I have to try this. Now I'm really interested in your minced garlic logs - how do you do those?

Melynda- I really appreciate all your good tips. I never froze my pesto, but from now on I will. Your salad is ever so fresh, colorful, and delicious.It's so weird how I make pesto, but always use pine nuts. Almond sound wonderful, and surely adds a yummy flavor.Hope you had a wonderful Valentine's

Hi MelyndaThere is nothing like a great salad with a pesto. I will be using your Pesto recipe with many different dishes, the parsley and almonds sound so good to me. Thank you so much for bringing it to Full Plate Thursday for us to enjoy and please come back!

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